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JU🇵🇭 Pork Adobo | Filipino Food Bible – Episode 1
My take on one of the most iconic Filipino dishes - Pork Adobo! This series will feature all filipino dishes in all their variations. consider this your guide to filipino cuisine. comment what you wanna see next!
INGREDIENTS:
Pork Adobo
- 1.2 kg pork belly (or cut of choice)
- 15–20 cloves garlic, minced (adjust to taste—more is always welcome)
- 1 onion, chopped
- 500 ml pork broth
- 190 ml soy sauce
- 100 ml cane vinegar
- 3 long green chilies
- 4 bay leaves
- 1 tbsp whole peppercorns
- 30 g palm sugar, chopped (adjust to sweetness)
- Oil, for frying
Toppings
- Sliced onion leeks
- Crispy garlic bits
- Boiled eggs
INSTRUCTIONS
- Fry the pork until lightly browned on all sides, then remove and set aside.
- In the same pot, sauté the garlic until lightly golden and fragrant. Add onions and cook until softened.
- Return the pork to the pot, pour in the pork broth. Add the soy sauce, vinegar, green chilies, bay leaves, peppercorns, and palm sugar.
- Cover and let simmer on medium heat for 5-10 mins **don’t mix to allow vinegar to cook.
- Turn to low heat for 1–2 hours, until the pork is tender and the sauce has reduced. you want it to be almost swimming in its own fat like a confit
- Optional: If serving with eggs, add the soft boiled eggs 2-3 mins before serving to retain jammyness
- Serve over hot rice, topped with crispy garlic and leeks, and a hard-boiled egg on the side. Enjoy.
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